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Functional Properti es of Carbohydrate
Dudsadee Uttapap
Carbohydrate
CHO in commercial products
Sorbitol, Carrageeenan, cellulose gum
Sorbitol, cellulose gum, xanthan gum, sucralose
CHO in commercial products CHO in commercial products
Xanthan
CHO in commercial products CHO in commercial products
carboxymethyl cellulose
(cellulose gum)
Sucrose vs Sucralose
Sucrose
Sucralose
selective chlorination of sucrose
sucralose is 600 times sweeter than sugar and does not metabolize to produce energy
CHO in commercial products CHO in commercial products
Sorbitol
Carrageenan
Monomer: D-galactose (anhydro/sulfate)
Bonding: -1,4/-1,3
kappa
iota
lambda
CHO in commercial products
with International Patented Prebio ProteQ Combination consist of GOS / FOS in patented ratio
CHO in commercial products
Prebiotic
CHO in commercial products
Hyaluronic acid
hyaluronic acid is utilized in many products, such as pharmaceuticals, cosmetics, and food
CHO in commercial products
Tablet
Binder, Disintegrant, Sweetening Coating Agent
Starch and Pregelatinized Starch, Microcrystalline Cellulose, Guar Gum, Sodium Carboxymethyl Cellulose, Fructose, Mannitol, and Xylitol , Hydroxypropyl methylcellulose, Maltodextrin
ATP: energy currency
MonoosaccharideCarbon
Aldose Ketose
3C glyceraldehyde dihydroxyacetone
4C erythrose, threose erythrulose5C arabinose, lyxose,
ribose, xyloseribulose, xylulose
6C allose, altrose, galactose, glucose,
gulose, idose, mannose, talose
fructose, psicose, sorbose, tagatose
Glucose vs Fructose
GlucoseFructose
Relative sweetness
Carbohydrate functions
Energy sources (glucose/glycogen)
Structural elements
cell wall (plants, bacteria)
connective tissues
adhesion between cells
composed of L-iduronate (many are sulfated ) +
GalNAc-4-sulfate
linkages is (1, 3)
Dermatan sulfate
The most abundant heteropolysaccharides in the body are the glycosaminoglycans (GAGs). These molecules are
long unbranched polysaccharides containing a repeating disaccharide unit. The disaccharide units contain either of
--- - two modified sugars N acetylgalactosamine (GalNAc) or- N acetylglucosamine (GlcNAc) and a uronic acid such as
glucuronateor i dur onat e. GAGs are highly negatively charged mol ecules, with extended conformation that imparts high vis
cosity to the solution. GAGs are located primarily on the s urface of cells or in the extracellular matrix (ECM). Along
with the high viscosity of GAGs comes low compressibility , which makes these molecules ideal for a lubricating fluid
in the joints. At the same time, their rigidity provides stru ctural integrity to cells and provides passageways betwe
en cells, allowing for cell migration. The specific GAGs of physiological significance are hyaluronic acid, dermatan
sulfate, chondroitin sulfate, heparin, heparan sulfate, and keratan sulfate.
GAGLocalization Comments
Hyaluronatesynovial fluid, vitreous humor,
ECM of loose connective tissuelarge polymers, shock
absorbing
Chondroitin sulfate cartilage, bone, heart valves most abundant GAG
Heparan sulfatebasement membranes,
components of cell surfacescontains higher acetylated glucosamine than heparin
Heparin
component of intracellular granules of mast cells
lining the arteries of the lungs, liver and skin
more sulfated than heparan sulfates
Dermatan sulfateskin, blood vessels, heart
valves
Keratan sulfatecornea, bone,
cartilage aggregated with chondroitin sulfates
Characteristics of GAGs
Plant cell wall
The Gram positive cell wall
- two sugars are N acetyl glucosamine (NAG) and- N acetyl muramic acid (NAM).
Peptidoglycan
MannoseRibose
Galactose
Glucose
Derivatives of Glucose
Oligosaccharide
-starch oligosaccharide; maltose, stachyose
-cellulose: cellobiose
-sucrose, lactose, trehalose
-cyclodextrin (6C,7C,8C)
-fructooligosaccharide (GF2,GF3,GF4)
-coupling sugar (Gn-G-F)
Glycosidic linkage/acetal lingkage
Cyclodextrin
Monomer: GlucoseBonding: -1,4
Fructan
Fructans are probably the mo st abundant storage carbohyd
rate in plants next to starch a nd sucrose. Fructans are line ar or branched polymers of m
- - ostly ß fructosyl fructose link ages. Unlike sucrose they are
synthesized and stored in vac uoles and can accumulate in t
he stems, bulbs and tubers of a number of plants
Fructooligosaccharides are a fruit derived sugar. The se promote the grown of bifidobacteria in the gut . Bif
idobacteria produce a natural antibiotic against E.Co li 0157:H7 AND stroptococcus. There are fewer bifido
bacteria in the elderly (who also tend to eat less fruit ). So, it is the elderly who mostly die from this deadly
E.Coli infection.
Polysaccharide
Homopolymer/Heteropolymer
Sources
Microbial: xanthan, gellan, dextran
Seaweed; carrageenan, agar, alginate
Plant: gum arabic, guar gum, pectin, cellulose, starch, konjac
Animal: chitin
Amylose
Starch
Amylopectin
Cellulose
Monomer: glucose
Bonding: -1,4Carboxymethyl cellulose
-Glucan
Monomer: Glucose
Bonding: -1,4/-1,3
- 13The ß , glucan, callose , also similar to cellulose, is an imppppppp polymeric component of sieve plates of phloem tubes ppppppp pp pppp pppppppp pppppp ppppp ppppppp pp ppppp.
ed plant tissues
Chitin
Monomer: acetylglucosamine
Bonding: -1,4
Agarose
Monomer: D-galactose/3,6-anhydro-L-galactose
Bonding: -1,3/-1,4
Konjac (glucomannan)
Monomer: glucose, mannose
Bonding: -1,4
G
M
G, M
Alginate
Monomer: -mannuronic acid (M)
-L-guluronic acid (G)
Bonding: -1,4/-1,4
PectinMonomer: D-galacturonic acid, L-rhamnose
Others: D-galactose, D-xylose,
D-arabinose short side chain)
Bonding: -1,4
Pectin-Alginate image
Carrageenan
Monomer: D-galactose (anhydro/sulfate)
Bonding: -1,4/-1,3
kappa
iota
lambda
Xanthan
Monomer: backbone glucose (as cellulose)
side chain mannose/glucuronic acid
Bonding: -1,4/-1,2/-1,3
DextranDextran is an α-D-1,6-glucose-linked glucan with side-chains 1-3 linked to the backbone units of the Dextran biopolymer . The degree of branching is approximately 5% . The branches are mostly 1-2 glucose units long . Dextran can be obtained from fermentation of sucrose-containing media by Leuconostoc mesenteroides B512F.
Locust bean gum
Monomer: galactose, mannose (galactomannan)
Bonding: -1,4/-1,6 (branch)
Seed Gum
Guar gum
Monomer: galactose, mannose (galactomannan)
Bonding: -1,6/-1,4
Tamatind gum, the heavily substitured natural cellulosic
Exhibits a very low level of mixed gelling interaction with other polysaccharides.
Plant exudate
Gum karaya
Gum ghatti
Gum Tragacanth
Gum arabic
Gum Arabic
-complex heteropolysaccharide
-low viscosity
Functional properties of carbohydrate
Food products
Nonfood products
Structural-function relationship
Molecular size
Molecular arrangement
Chemical composition
Functional group
Micelle formation
Three-dimensional gel network
Agar Gel Forming Mechanism
B: association of polygalacturonic acid sequences through chelation of Ca++ ions according to the egg-box model
C: chelation formala
Pectin gel forming mechanism
Pectin
High methoxy pectin
Low methoxy pectin
Olestra is synthesized using a sucr ose molecule, which can
support up to eight fatty acid chains arranged radially like an oct opus, and is too large to move through the intestinal wall .Olestra has the same taste and mout hf eel as fat, but since it
does not contain glycerol and the fatty acid tails can not be removed from the sucrose molecule for digestion, it passes through the digestive system without being absorbed and
adds no calories or nutritive value to the diet .
Product Description: Silverlon™ CA Advanced Antimicro
p pppppppp pp p pppppppp p, ,pp-p pppp ppp ppp ppppp pp p p ppp
M (manuronic acid) alginate and a si lver nylon contact layer. The silver i ons provides an antimicrobial barrie
r which protects the dressing from b acterial contamination. The dressin
g absorbs exudates, maintains a mo ist wound environment and allows f
or intact removal.
Silverlon® Calcium Alginate Wound Dressings
INGREDIENTS CoolMint: Pullulan, Menthol, Flavours, Aspartame, Acesulfame Potass
ium, Copper Gluconate, Polysorbate 8 0 , Carrageenan, Glyceryl Ole ate, Cineole(Eucalyptol), MethylSalicylate, Thymol, LocustBeanGum, Pr opyl ene Gl ycol , Xant han Gum, Fast Gr een FCF.
Dissolve on your tongue instantly just one strip will freshen-up your breath in seconds .
Leave you with a clean mouth fe eling.
Contain no sugar or calories .
Tablet Excipients
Excipients are inactive, non-medicinal ingredients that are used by all manufacturers of tableted products to impart desirable characteristics important for manufacture, convenience of use, and product efficacy. Most are inert powdered materials that are blended with the active ingredients prior to tableting. Excipients may be classified as follows according to their general function.
Binders are added to hold a tablet together after it has been compressed. Without binders, tablets would break down into their component
powders during packaging, shipping, and routine handling.
Disintegrants are used to ensure that, when a tablet is ingested, it breaks down quickly in the stomach. Rapid disintegration is a necessary
first step in ensuring that the active ingredients are bioavailable and readily absorbed.
Lubricants are required during manufacture to ensure that the tableting
powder (i.e. the raw ingredient blend) does not stick to the pressing equipment.
Lubricants improve the flow of powder mixes through the presses, and they help
finished tablets release from the equipment with a minimum of friction and
breakage.
Sweetening and Flavoring Agents are commonly added to chewable tablet
formulations to improve taste, texture and overall palatability.
Coating Agents are used to impart a finished look and a smooth surface to tablets, and to mask any unpleasant
flavors that the tablet ingredients may have. Coating agents are applied after tablet pressing in a separate operation.
Emulsifying agents are widely used as dispersing, suspending and clarifying
agents. They are used to stabilize blends of liquids that are not mutually soluble and improve the bioavailability of some
lipid-soluble compounds.
Starch and Pregelatinized Starch are used primarily as binders to improve tablet durability and integrity. Both are derived from corn. Pregelatinized starch is partially hydrolyzed and dried to make it flow better during tableting. It also has superior
binding characteristics. Starch and pregelatinized starch are also used as disintegrants. After ingestion, these starch granules swell in the fluid environment of the stomach and force the tablet to break apart.
Microcrystalline Cellulose serves multiple functions in tablet formulas. It is an excellent binder
and disintegrant. It is derived from plant fiber.
Modified Food Starch (Dextrin) functions as a stabilizer and a binder. It
may also help to improve tablet solubility and texture. It is produced from starch.
Guar Gum functions as a strong binder. It helps to keep the tablets from
disintegrating during packaging, storage and handling. It is derived from the seed
kernel of the guar plant.
Croscarmellose Sodium (Sodium Carboxymethyl Cellulose) is called a "super
disintegrant" because it is very effective even at very low concentrations at promoting the
breakdown of tablets following ingestion. It is manufactured from cellulose (plant fiber) which has been processed to have a high affinity for
water.
Dextrose a simple sugar is used in some formulas as binder and
disintegrant.
Fructose, Mannitol, and Xylitol are used in chewable tablets as sweetening agents to mask the
unpleasant taste of vitamins and minerals and to improve texture. These natural sweeteners are
extracted and purified from plant sources, particularly from fruits. In addition, these
ingredients have good binding properties and aid in the tablet formation and integrity.
Hydroxypropyl Methylcellulose is constituent of the film-coating agent used on most USANA tablets. As its name implies, this excipient is derived from cellulose or plant fiber. It helps protect the tablet integrity and aids in the ease of swallowing the
tablets.
Maltodextrin is another constituent of the film-coating agent on most
USANA tablets. It helps protect the tablet integrity and aids in the ease of
swallowing the tablets. It is derived from the partial hydrolysis of starch.
Source: Antonio Zamora, "Carbohydrates"
Name
Sweetness
relative to
sucrose
Food energy
(kcal/g)
Sweetness per
food energy, relative
to sucrose
Arabitol 0.7 0.2 14
Erythritol
0.812 0.213 15
Glycerol
0.6 4.3 0.56
HSH 0.4–0.9 3.00.52–1.
2
Isomalt 0.5 2.0 1.0
Lactitol 0.4 2.0 0.8
Maltitol 0.9 2.1 1.7
Mannitol
0.5 1.6 1.2
Sorbitol 0.6 2.6 0.92
Xylitol 1.0 2.4 1.6
Compare with:
Sucrose
1.0 4.0 1.0
As a group, sugar alcohols are not as sweet as sucrose, and they have less food energy than